Herb roasted turkey with mushroom gravy
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Herb roasted turkey with mushroom gravy
  Turkey    Gravy    Poultry    Passover    Herbs    Mushrooms  
Last updated 6/12/2012 1:01:49 AM. Recipe ID 25186. Report a problem with this recipe.
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      Title: Herb roasted turkey with mushroom gravy
 Categories: Ww, Poultry, Passover
      Yield: 12 Servings
 
           -Joyce Burton - PDPP83A
     10 lb To 12 lb. turkey; thawed
           -if frozen
      4    Sprigs fresh thyme
      4    Sprigs fresh rosemary
      1 md Onion; quartered
      1    Lemon; Use peel only, cut
           -into strips
      1 c  Dried mushrooms;
           -reconstituted* (reserve 1
           -cup liquid)
      1 c  Low-sodium chicken broth
      1 oz (2 Tb) dry white wine; or
           -increase broth by 2 Tb.
      2 ts Potato starch
    1/2 ts Dried chives
    1/4 ts -Salt
    1/8 ts Freshly ground black pepper
 
   *To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms
  with 1 1/2 cups warm water.  Let stand 30 minutes.
   1.  Preheat oven to 325 F.
   2.  Remove turkey giblets and neck from body cavities. Rinse turkey
  inside and out; pat dry with paper towels.
   3.  Starting at neck, using your fingers, gently loosen skin over
  entire breast.  Place thyme and rosemary sprigs at even intervals
  under skin; pat skin back in place. Place onion and lemon peel in
  body cavity. Place turkey breast-side up on rack in roasting pan.
   4.  Roast turkey 3 1/2-4 hours, until meat thermometer inserted in
  fleshy part of inner thigh (not touching bone) reaches 180 F. Let
  stand 15 minutes before carving.  Remove skin before eating.
   5.  Meanwhile, to prepare gravy, pour pan drippings into a 2-cup
  measure; let stand 5 minutes.  Skim off and discard fat; pour
  remaining liquid into small saucepan. Add mushrooms and 1 cup
  mushroom liquid, broth, wine, potato starch, chives, salt and pepper;
  bring to a boil. Simmer 2 minutes. Serve with turkey. Each serving (3
  ounces turkey and 1/4 cup gravy) provides:  3 P, 1/4 V, 5 C.  Per
  serving: 159 cal, 25 g pro, 4 g fat, 3 g car, 114 mg sod, 65 mg chol.
  




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Recipe ID 25186 (Apr 03, 2005)

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